Japanese Shabu-Shabu
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  Shabu shabu is a Japanese hot pot similar to sukiyaki. Basically, thinly sliced meat and other ingredients are cooked in a skillet at the table. It's said that the name, shabu shabu, came from this swishing action. It only need to be cooked for a few seconds, saying "shabu shabu."


250 g of lamb
4 prawns
250 grams of white fish
2 bouillon cubes Vegetables MAGGI
1 piece of kelp
300 g shiitake mushrooms
3 shallots
80 g black radish
6 Chinese cabbage leaves (optional)
1 piece fresh ginger 3 cm.
5 tablespoons tablespoons soy sauce
60 g sesame seeds
1 teaspoon vinegar alcohol
2.5 litres of water
Salt and pepper


Fill a deep electric pan or a medium skillet two-thirds full with water. Soak kombu in the water for 30 minutes. Arrange the ingredients on a large plate. Set the electric pan, ingredients, and serving bowls with dipping sauce at the table. Heat the water and remove the kombu just before the water comes to a boil. Put a slice of beef in the boiling soup and swish it gently for a few seconds. Eat the meat, dipping in the sauce. Skim off any foam or impurities (aku) that rise to the surface as you repeat cooking and eating meat. Add other ingredients in the boiling soup and simmer for a few minutes. Eat them dipping in the sauce as well.